Lemon Cake with Ricotta Cream!

Every now and then, I enjoy a lemon loaf or something very lemony. I tweaked this recipe slightly so that it is different....and very citrus indeed.

You'll need:

- 4 lemons, sliced, seeds removed

- 3 cups or so of water

- sprinkle of salt

Step 1. Grease and dust with flour: a 9 inch springform cake pan.

Step 2. In a pot, place lemons with water and salt, let boil/simmer for about 20 minutes until lemons are soft.

Step 3. While that's boiling, sift the dry ingredients in a bowl.

Step 4. Preheat oven to 400

You'll need (dry):

- 1.5 cups cake flour

- 1 tsp baking powder

- 1/4 tsp salt

Step 5. When lemons are ready, strain and put boiled lemons in a food processor. * You can keep that lemon water as a poaching liquid for fish! Process lemons until smooth.

Step 6. Add butter, vanilla, sugar and eggs. Process until smooth and combined.

Step 7. Put batter in a huge bowl, and add half the dry, then half the milk and mix. Repeat with the remaining dry and milk.

Step 8. Bake for 45 minutes, test with a tooth pick.

Step 9. Allow to cool if you can!

You'll need (wet):

- 1.5 cups sugar

- 3 eggs

- 2/3 cup milk

- 2 tsps vanilla extract

- 3/4 cup butter, softened

Extras:

I dusted the whole cake with a powder puff of icing sugar when it was cooled.

For the ricotta cream, simply judge the amount you need for the people you are serving. I used about 4 tbsps of ricotta, about 3 tsps icing sugar and some lemon zest. Mix and dollop on each piece. So good.

So Moolicious.